Garden Pasta Salad
4 SERVINGS
For the salad:
1 tablespoon Vegetable oil
1 teaspoon Salt
4 cups Fusili or small shell pasta (dried)
3 cups Vegetables (carrots, zucchini, broccoli, sugar snap peas, or other vegetables of choice), julienned
For the Dressing:
2 tablespoons Grainy mustard
2 Garlic cloves, minced
1 1/2 tablespoons Lemon juice
1 1/2 tablespoons Sherry vinegar
6 tablespoons Olive oil
To taste Salt and black pepper
1 1/2 tablespoons Basil, chopped
1/2 cup Parmesan cheese, grated
Method:
Add the oil and salt to a pot of boiling water; add the pasta and cook to al dente.
Drain, shock in ice water, drain, and dry thoroughly.
Blanch the vegetable, until crispy-tender. Drain and shock in ice water. Drain and dry thoroughly.
Combine mustard, garlic, lemon juice, and sherry vinegar.
Whisk in the olive oil. Season with salt and pepper. Add the basil and Parmesan cheese.
Toss the pasta, vegetables, and dressing just before serving.
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